Camel Milk Information from Farmer to Consumer

Here is some interesting Camel Milk Information from Farmer to Consumer (sources at base of blog post) that will help you in your camel milk journey:

Camel is the only livestock specie which was originally domesticated for milk; God gifted the camel to Prophet Saleh (PBUH) for milk only, almost 3500 BC.

Camel Milk is the most efficient in milk production on per unit feed consumption basis, i.e. a cow in rangelands conditions needs 9.1 kg of dry matter feed to produce one liter of milk, while camel produce one liter of milk by consuming only 1.9 kg of dry matter feed in the same conditions.

The lengthy days without water couldn’t depress the camel’s milk quantity or quality. The milk becomes even more watery during the period of water scarcity to fulfill the water requirements of thirsty suckling calves.

Camels have four teats with at least two orifices in each teat. If one orifice is blocked the milk can come through the other orifices.

Camel contains equal quantity of milk in four quarters, not like cows, which have more milk in hindquarters.

The colostrums are white and watery instead of thick and cream colored (cow colostrums).

The content of niacin in camel milk is remarkably higher than in cow milk.

Camel milk contains five times more vitamin C compared to cow milk. Vitamin C is anti infectious and is very important for human health, especially in dry and deserted areas.

Camel milk contains insulin like protein and is therefore used to treat Diabetes mellitus.

Camel milk is a nervine tonic and helps in good eyesight. The pastoral people depending on camel milk never get weak eyesight.

It is a booster of the immune system, contains protective proteins, including the immunoglobulin necessary for maintaining the immune system and nutritional advantages for brain development.

Camel milk has higher levels of lactoferrin and lysozyme which play a central role in the determination of these properties.

It contains 25-30 times as much lactoferrin as cow milk. Lactoferrin is a fairly recently discovered iron containing protein that has been shown to have antiviral, antifungal, anti-inflammatory, analgesic and anti-carcinogenic effects.

Camel milk is use as aphrodisiac, especially in the stressful conditions of the dry hot weather.

The low quantity of beta casein and the lack of beta lactoglobulin are linked to the hypo-allergic effects of camel milk.

Because of the low lactose content, it does not cause lactose intolerance problem in infants. Camel milk can be the best replacement of infant food after the mother’s breast.

Camel milk is a rich source of proteins with potential anti-microbial and protective activity.

The camel milk fat is bound with the protein; therefore, it is difficult to remove fats from camel’s milk. The fat globule are smaller in camel milk than in cow milk and it’s explain that camel milk is unstable at high temperature.

Camel milk protein is coated with fats, which enhance protein absorption. It passes the acidic stomach undisturbed (does not coagulate easily because of fat coating) and reaches the intestines for absorption.

Sour camel milk is not waste but is a part of the traditional diet in Somalia as “susa” and in Arabia as “Al-garss” and in Baloch pastoral as “Sorain”.

A camel dairy in the UAE and an Austrian chocolatier recently teamed up in a joint venture to produce chocolate made from camel milk, sweetened with honey from Yemen.

Making cheese from camel milk can be difficult, but the Maurietanian Tiviski Dairy processes camel milk into modern, high-quality products. Camel cheese “Camelembert” is one of their special items.

Mongolian nomads in the Gobi Desert distil a delicious drink from soured camel milk with low alcohol content, known as “camel vodka”.

Camel ice cream was first promoted by the Israeli scientist Reuven Yagil, but the National Research Centre on Camels in Bikaner, India, now also produces a delicious camel milk-based kulfi, a local variation on ice-cream.

Camel oil, produced in Australia, is lower in cholesterol than other animal cooking fats, and can be used to make soaps and cosmetics, even creams for sensitive baby skin.

Camel meat is healthier as they produce carcasses with less fat as well as having less levels of cholesterol in fat than other meat animals. Camel meat is also relatively high in polyunsaturated fatty acid in comparison to beef. This is an important factor in reducing the risk of cardiovascular disease. Camel meat is also used for remedial purposes for diseases such as hyperacidity, hypertension, pneumonia and respiratory disease as well as an aphrodisiac.

Camels reach live weights of about 650 kg at 7–8 years of age, and produce carcass weights ranging from 125 to 400 kg with dressing-out percentage values from 55% to 70%. Camel carcasses contain about 57% muscle, 26% bone and 17% fat.

Camel lean meat contains about 77% water, 19% protein, 2.8% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for humans.

Camel meat has been described as raspberry red to dark brown in color and the fat of the camel meat is white.

The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels.

Camel meat has been processed into burgers, patties, sausages and shawarma to add value.

Because of its low cholesterol content, Australia’s National Heart Foundation has put camel meat on its list of highly recommended food items. “Camburgers” and “camfurters” are among the products that have been produced by a team of scientists around Prof. Farah at the Swiss Federal Institute of Technology.

If you a Farmer or interested in Farming Camel’s for Milk production or other you might also be interested in learning more about how to train camel’s for production purposes. Find out more HERE

If you’re consumer you might be interested in Camel Milk & it’s products. Click HERE to find out more about Cleopatra Camel Milk.